Based on Delia Smith’s Traditional Mince Pies recipe.

Makes enough pastry for 12 mince pies.

Ingredients

• 350g All Purpose Flour
• 150g Salted Butter
• Roberton Mincemeat

Instructions

• Sift flour, add butter, rub together until butter blended in, add just enough water to make a dough that leaves the bowl clean. Put dough in ziploc bag and put in fridge for 20-30 minutes before rolling and making pies.
• Add mincemeat. Don’t overfill.
• Brush milk around edge of lid and pinch onto base. Add some milk on top and put 3 small slits in with a sharp knife.
• 25-30mins @ 400F
• Let cool before removing from pan, sprinkle with confectioners sugar (icing sugar).